Dinner · Plant-based Mains

BBQ Rainbow Bean Bowls

Makes 2 bowls.
1 hour prep time.

8 plant points.

This bowl is the perfect summer meal. A little bit of everything fresh, with sweet notes from the grilled corn and two sauces.


  • 1 cup cooked brown rice
  • 1 can (or 1.5 cups cooked) beans of choice (a mix of chickpeas & navy beans is delicious)
  • ¼ – ½ cup your favourite BBQ sauce 
  • 2 cups leafy greens – romaine, kale, arugula, or spinach
  • 1 cup chopped raw veggies – peppers, tomatoes, red onion
  • 2 corn cobs
  • ¼ cup chopped pecans or ½ avocado, sliced 
  • Sweet garlic sauce:
    • ¼ cup vegan mayo
    • 2 tbsp soy milk
    • 1 tbsp cane sugar
    • 1 tsp white vinegar
    • ¾ tsp garlic powder


  1. Start by cooking brown rice to package directions. It’ll take the longest.
  2. Toss the beans with your favourite BBQ sauce, enough to cover with a little extra so they’re saucy. Place in a cast iron pan and let them sit to marinade.
  3. Chop up all the colourful veggies – bell peppers, tomatoes, onion, lettuce. Set aside.
  4. Mix up the sweet garlic sauce.
  5. About 20 minutes before you want to eat, fire up the BBQ. Once heated, place corn cobs on the grill and turn after a few minutes on each side, until nicely charred. While these cook, set the cast iron on the grill to warm and get a smoky bbq flavour. Bring everything back to the kitchen, spread a bit of vegan butter on the cobs, and cut the kernels off.
  6. Once all your ingredients are ready, assemble into a bowl, add the nuts or avocado, and drizzle with sweet garlic sauce.

This is a measure with your heart recipe, so to count for all family members, you’ll want: 1/2 cup cooked rice, 1/2-3/4 cup beans, a large handful of veggies, and a couple spoonfuls of corn per person.

One thought on “BBQ Rainbow Bean Bowls

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